Poppyseed & Lemon Roasted Carrots
So there it is, end of Week 1 on the Whole 30. And it really hasn’t been too bad. It was relatively easy to avoid dairy. Ghee has begun to grow on me - not literally (can you imagine!!) I haven’t missed milk or cheese, nor yogurt or cream as I’m not eating anything sweet! I was a little tempted once or twice to have chocolate - especially when I was tidying the cake cupboard, containing lots of dark chocolate buttons - but I can honestly report, hand on heart, that I resisted! I have limited my quantities of fruit, but still had a small portion of blackberries, orange, pineapple and pomegranate - because I bloody love them!
I served up cake on 2 occasions without caving and even sat eating dinner on Friday night whilst those around me drank wine - I didn’t… and felt good about it!
I have alternated between eating breakfast and not, depending on how hungry I am and the time available. Twice I’ve had scrambled eggs and twice, coconut porridge - which has satisfied my need for a baby-food consistency breakfast, without turning to smoothies (which I have missed!).
I have done a couple of runs and a few interval sessions this week, which I’ve had no problem with, but I did a tough BMF workout on Saturday morning (having not eaten my usual banana & handful of nuts) and was absolutely wiped. I’ve never quite felt that exhausted before, like I might actually (hopefully) drop dead! I was hoping I would be fat adapted by now, but obviously, rely on sugar more than i like to think! Damn!
Mood-wise, I’ve felt brilliant, clear headed, up beat and positive - but that might be due to the amazing weather this week and my slight sun burn!
The one thing I have found though, is that I have literally not left the kitchen - a major bummer as I really would have preferred to be outside. Don’t get me wrong, I’ve had a great week and made some fab stuff, but seem to have followed recipes more this week, which takes me so much longer than making it up! I’ve had 3 lots of parents over to cook for, but am also making nut and coconut milks and trying to eat dinner earlier, all of which requires super organisation, (something I don’t have in my bitty life)! There’s PT in the evenings, group classes in the mornings, cookery club on Thursdays, meanwhile also trying to do reading and homework with my children, replying to emails, preparing classes and sessions, keeping in touch with friends, checking in with my mum & researching radiotherapy! No wonder I’m exhausted at the end of the day!
I think my meals will be simpler next week!
I made these carrots twice last week. They are absolutely delicious, quick & easy, but of course more labour intensive & mess producing then just bunging some sliced carrots in the steamer! These are based on those in Melissa Joulwan’s amazing recipe collection ‘Well Fed’.
10 - 12 room temperature organic carrots, peeled & cut into sticks
1/2 tbsp cumin
1/4 tsp cinamon
1/4 tsp salt
5 grinds black pepper
1 1/2 tbsps coconut oil
Juice & zest of 1/2 a lemon
2 tsps poppy seeds
Combine spices and seasoning in a large bowl. Add coconut oil and melt in microwave for 20 secs.
Add carrot battons and lemon zest and toss with your hands to coat. If the carrots make the coconut go hard, don’t fret - just pour it all out onto a baking sheet and pop in the oven for a few mins, then remove and stir to coat with oil which will be melted by now.
If this hasn’t happened to you, spread out the carrots in a single layer on a couple of lined baking sheets and roast in the oven for 20 mins.
Remove trays, turn carrots, which should be browning nicely and sprinkle poppy seeds over.
Return to the oven for another 10-15 mins
Remove and place in a serving bowl. Pour lemon juice over and serve immediately.